Vanilla Buttercream Cake
User Reviews
5
Vanilla Buttercream Cake
Description
This cake recipe begins with a classic sponge made by creaming softened butter and sugar until creamy, then adding eggs one at a time to incorporate air. Self-raising flour and vanilla extract are sifted in to form a thick batter. Dividing evenly between two greased and floured round tins ensures uniform thickness for even baking at 180°C (350°F) for 25 minutes until golden and a skewer tests clean.
The vanilla buttercream combines sifted icing sugar with softened butter, vanilla extract, and milk, whipped in a food processor until smooth and spreadable. The sponge layers can be leveled by trimming domed tops for flatness, making stacking and filling easier. The cake is assembled by spreading buttercream between layers, then covering the cake entirely and decorating with fresh strawberries and blueberries for a fresh, colorful finish.
This cake is suitable as a dessert for special occasions or gatherings. Proper softening of butter is crucial to both sponge rise and buttercream smoothness. Alternatives to self-raising flour include mixing plain flour with baking powder. Even division of batter and careful baking time ensure balanced layers. The fresh fruit topping complements the sweet vanilla flavor with brightness and texture.
Ingredients
For the sponge
- 225 g butter soften
- 225 g granulated sugar
- 4 egg large
- 225 g self-raising flour
- 2 teaspoon vanilla extract
For the buttercream
- 400 g icing sugar
- 200 g butter soften
- 1 teaspoon vanilla extract
- 2 tablespoon milk full-fat
To decorate
- 300 g strawberry fresh
- 200 g blueberries fresh
Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- To make the sponge, use a hand mixer to beat together the sugar and butter until you get a creamy texture.
- Add the eggs one by one beating well after each addition.
- Sift in the flour, add the vanilla extract and mix well to get a thick batter.
- Grease and flour 2 round cake tins ( mine are 7.5 inches or 19 cm in diameter), and divide the batter evenly between the 2 tins.
- Bake for 25 minutes until the sponges are golden and a skewer inserted in the middle comes out clean.
- Remove the sponges from the oven and leave them to cool down completely.
- To make the buttercream, add the sifted icing sugar, vanilla extract, soften butter and milk to a food processor, and whizz until smooth.
- If the sponges have a slight dome, you can use a sharp knife to cut off the top and have a flat sponge, which will help with even layers.
- Place the first sponge on a plate or cake stand, spread a third of the cream over, top with the second sponge, spread another third of buttercream, then use the remaining cream to add the finishing touches to the sides.
- Decorate the cake with strawberries and blueberries.
Notes
- Ensure the batter is evenly divided between cake tins for uniform layers.
- If self-raising flour is unavailable, use plain flour plus 2 teaspoons of baking powder.
- Butter must be soft but not cold to aid sponge rising and prevent buttercream splitting.
- Ingredient measurements are provided with US Customary conversions available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cake
Amount Per Serving
Calories 6796 kcal
% Daily Value*
| Calories | 6796kcal | 340% |
| Carbohydrates | 843g | 281% |
| Protein | 57g | 114% |
| Fat | 368g | 566% |
| Saturated Fat | 225g | 1125% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 96g | 480% |
| Trans Fat | 14g | 700% |
| Cholesterol | 1572mg | 524% |
| Sodium | 3015mg | 126% |
| Potassium | 1258mg | 27% |
| Fiber | 16g | 64% |
| Sugar | 655g | 1310% |
| Vitamin A | 11768IU | 235% |
| Vitamin C | 196mg | 218% |
| Calcium | 339mg | 34% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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